Rest assured you will never taste a better one.....I have messed about with pizza bases for ages trying this best one and that best one and I did it because I got fed up seeing my family order these take away's from pizza hut and they cough up like twenty quid at the door....

Well I am not tight but I think that is disgracful.....so I got to work.Now I make up a batch of what I call singles.....this makes a breakfast plate sized pizza that is just right for one hungry bod.They take about half an hour to make but this is spread over several hours but you are not tied to the bench and you can do other things whilst they are rising.

Mix the dry stuff together.Put the honey, oil and garlic paste into the water and whisk it.Add this to the flour and make into a dough as if making bread,

Set aside to prove .....punch down after an hour and leave to rise for another hour.

Punch down again and weigh off into eight pieces about 150gm apiece.Let them rest for ten mins covered in plastic.Then press into circular shape or square if you prefer.Let them rest and then have another go at getting them to the size you want either by stretching or tossing them or even with a rolling pin.

Leave to rise again but before putting them into the oven you must prick them all over with a fork....go right through them this will stop them bubbling and rising out of shape with air pockets.

I use a couple of bake stones in my oven and partly cook two at a time I also dress the stones with corn meal (polenta) this stops them sticking and I also use it on the peel for getting them in and out of the oven.

Just cook them for about seven mins at 220F so that they a just slightly brown and when they are cold or even hot they are ready for the topping of your choice..

So brush the tops with olive oil and then your sauce and any other meat and cheese topping you want to add and either put under them the grill or in a meduim oven till the cheese bubbles and browns,.........enjoy.

Tips....they will freeze very well just wrap them in cling film.

THESE ARE SO NICE THAT YOU CAN EAT THEM ON THEIR OWN WITHOUT A TOPPING.

Thanks for that: the coincidence is incredible, as my kids have been badgering me all week to let them make pizzas again. I'm with you 100% on takeaway pizzas: twelve quid for a grilled cheese sandwich is a joke (and they add way too much salt, but mainly I'm tight: I've got 6 kids, so it racks up a hell of a bill ).

My daughter has a home made pizza for dinner EVERY Friday (it's her favourite and she sees it as an end of week treat). This week I tried a new base out on her made from a pack of Wright's Cibatta Mix (used 125g mix to 90ml water and made a pizza @11"). She said it was the best yet!! It was really easy to shape too!Might be worth a try.

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Deb and Wohoki, making pizza for your children, shame on you both, I make my children make their own!

Just Kidding!!

Well actually I'm not kidding about making the children make their own!

It was the first occasion they had shown any interest in helping Daddy when he was cooking, they were 3 1/2 years old and had friends around to play. We ended up with 5 around the table, water and flour going every where, but at the end of it, 4 happy children eating funny face pizzas which they had made themselves, well, nearly made themselves if you know what I mean, and not a crumb left. Even those children who didn't like pizza scoffed every morsel because they had made it.

6 months later my son is helping me make sausages, bread, pizza etc. at every opportunity he gets, whilst his twin sister would rather go with Mummy to the Mall, and buy Barbie clothes. You win some - you lose some!

I too have been on the quest for the perfect base for a long time. I settle on something a bit wetter than your though as I find it, even if a tad hard to handle at times, gives a lovely crisp a light base.

I pulse the first 4 ingredients until combined in my magimix then turn it on for 30 seconds to knead. It yields a very sticky dough so I oil my hands to remove it then drop it into a bowl with the olive oil in. I then turn it aroudn a bit beofre picking it out and kneading it in my hands until the oil becomes incorporated before dumping it back in the bowl and leaving for an hour or two.

I shape it by hand into a 12" - 14" inch circle that tends to be between almost see through and 2 or 3mm thick with a cm thick rim before topping and cooking it on a heated pizza stone at 250 C for between 8 and 10 minutes.

mix the water, sugar and yeast together in a bowl and leave for 10 mins untill its all frothy. the warm water will disolve the sugar and activate the yeast the add the oil and salt. stir up then mix into the flour. nead and let rise till doubled as with any dough.

meanwhile for a nice tomato base that can be made while the dough is rising.

chop the onion and garlic fine and add to a sauce pan with a drop of oil over a low heat and cook untill they soft then add the basil and oregano and cook for another 2 minutes then add the tomatoes and worstershire sauce and wine simmer for a minute or two untill the tomates are hot then blend or mash until fairly smooth. then just simmer the sauce until it reduces down to the consistancy of dolmio sauce.

this should make enough sauce for 3 - 4 12" pizzas. i use about 4 good sized dessert spoons of this sauce on a pizza.

Pizza dough should be ready now, i use the fan assisted oven at 220oC and these take about 10 - 12 mins to cook

also i have found that if i replace one spoon or tomato base to bbq sauce this make a realy nice base for a meat feast pizza!

Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!